Fac-simile Scheda Linee di Ricerca - Federalimentare

Dati pubblicati inerenti il tema di ricerca:1. Letaief H., Rolle L., Zeppa G., Orriols I., Gerbi V. (2007) - Phenolic characterization of grapevinecultivars from Galicia (Spain) Brancellao, Merenzao and Mencia (Vitis vinifera L.). Ital.J. Food Sci., 1, 19, 101-109.The polyphenolic composition of Brancellao, Merenzao and Mencia grapes from Galicia (Northwest Spain), wasstudied using spectophotometric and High Performance Liquid Chromatography analytic methods. The resultsshowed significant differences between these cultivars. The total anthocyanins ranged between 215 mg/kg berriesin Brancellao and 422 mg/kg berries in Mencia. The three cultivars were characterized by an interesting anthocyaninprofile for winemaking with prevalence of malvidin-3-glucoside. Both, skins and seeds, showed lowamounts of flavonoids. Contrarily to Brancellao and Mencia, Merenzao had more flavonoids in seeds (64%) thanin skins. The most important differentiating parameters between the cultivars were the petunidin and malvidinderivative forms, as well as the sum of acetyl-glucosides.2. Rolle L., Zeppa G., Letaief H., Gerbi V. (2007) - Phenolic characteristics and wine quality ofautochthonous grapevine variety Brunetta di Rivoli (Vitis vinifera L.): promotion of thesustainable use of local biodiversity. In Macromolecules and secondary Metabolites ofGrapevine and Wines, edited by Jeanden P., Clément C., Conreux A., 281-285. EditionsTEC&DOC, Lavoisier, Paris. ISBN 978-2-7430-0965-6.The wine market seems to look with an increasing interest to minor and native grapevine varieties, due to theappeal of their unique personalities and to their historical link to specific viticultural areas. The exploration ofthe enological potentialities and the value of these scarcely known or underestimated cultivars, is the first steptowards their economic exploitation. In order to recover and safeguard the old Italian grape germplasm and topromote the sustainable use of local biodiversity, a research project on assessing the enological value of these oldgrapevine varieties has been started in Piedmont alpine valley. The aim of this work was to study the phenoliccomposition and wine quality of autochthonous “Brunetta di Rivoli” (Vitis vinifera L.), an ancient grapevine varietydiffused in moraines hills of Rivoli (Province of Turin) and in Susa Valley (Piedmont, North West ItalyAlps). The phenolic composition of grape (skin and seeds) was studied for the first time during two vintages(2004-2005), involving spectrophotometric and High Performance Liquid Chromatography analytic methods.The total amount of anthocyanins was 1040 mg/kg berries while the flavonoids concentrations in berry skin andseeds were respectively 3080 mg/kg berries and 760 mg/kg berries. The anthocyanin profile was particularly unfavourablefor winemaking, with Cyanidin-3-glucoside and peonidin-3-glucoside as principal anthocyanins representingrespectively 36,5% and 24,2% of grape skin total anthocyanins. The trans-p-coumaroyl tartaric acidwas the most important grape hydroxycinnamoyl tartaric acid (97 mg/ kg berries). The wine was characterized bylow contents of total anthocyanins (205 mg/L) and proanthocyanidins (1210 mg/L).3. Gerbi V., Rolle L., Cagnasso E., Caudana A. (2006) - Valorization of mountainous grapevinevarieties through grape ripening indices and vinification planning. Actes Premier CongrèsInternational sur la viticulture de montagne et en forte pende, 29-30, T1-0-13. Italie, Saint-Vincent (AO), 17-18 Marzo 2006. ISBN 88-902330-0-1.In order to take advantage of grape potentialities during the planning of maceration and winemaking processes, itis unavoidable to know grape phenolic characteristics. The phenolic components become important for red winescharacterization since they are responsible of the color, aroma and taste as well as of the varietal and territorialexpression. The phenolic substances evolution in grape is generally evaluated by the phenolic ripeness. This notionis represented by the reached anthocyanin concentration level in berry skins and the respective extractability,in addition to tannins evolution in seeds and berry skins. The aim of this three year study was to appraise analyticaltechniques used for ripening indices evaluation as well as to optimize the winemaking of Nebbiolo that is cultivatedin the mountainous areas of Carema. The collected data showed significant differences between the differentvintages and the different vineyards in terms of cellular (EA%) and seeds (Mp%) ripeness. Such indices,compared to those of Nebbiolo that is cultivated in the hills or planes of Langhe, showed how much influence themountainous ambient had on color accumulation differences. During dry vintages, the stress conditions in hillscause less anthocyanin accumulation than in mountains. These results, united to those revealed by texture analysis,constitute an important innovative element for the planning of mountainous wine vinification protocols.SISTAL - SOCIETA’ ITALIANA DI SCIENZE E TECNOLOGIE ALIMENTARIDipartimento di Scienze e Tecnologie Agroalimentari, Università degli Studi della TusciaVia San Camillo de Lellis, 01100 ViterboTel.: 0761- 35 74 94/7 , Fax: 0761- 35 74 98, e-mail: mmoresi@unitus.it445